Slow Roasted Pulled Beef (Printable version)
Tender slow-roasted beef served on soft buns with a flavorful tangy BBQ sauce and optional fresh toppings.
# List of ingredients:
→ Beef Preparation
01 - 3.3 lbs beef chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 tablespoon smoked paprika
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 2 tablespoons olive oil
→ Cooking Liquid
08 - 1 cup beef broth
09 - 2 tablespoons apple cider vinegar
10 - 2 tablespoons Worcestershire sauce
→ BBQ Sauce
11 - 1 cup ketchup
12 - 1/4 cup apple cider vinegar
13 - 2 tablespoons brown sugar
14 - 1 tablespoon molasses
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon freshly ground black pepper
20 - 1/4 teaspoon cayenne pepper
→ Sandwich Assembly
21 - 6 soft sandwich buns or brioche rolls
22 - 1 red onion, thinly sliced
23 - 6 lettuce leaves
24 - 6 dill pickle slices
# Directions:
01 - Preheat oven to 300°F.
02 - Pat beef chuck roast dry. Combine salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub mixture evenly over entire roast.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until browned, approximately 2-3 minutes per side.
04 - Pour beef broth, apple cider vinegar, and Worcestershire sauce into the pot. Cover tightly with lid or foil.
05 - Transfer to oven and roast for 4 to 4.5 hours until beef is fork-tender and shreds easily.
06 - While beef roasts, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne in a saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
07 - Transfer cooked beef to a large bowl and shred using two forks. Skim excess fat from cooking liquid. Add about 1/2 cup of the liquid to shredded beef for moisture. Mix in half the BBQ sauce, reserving remainder for serving.
08 - Pile pulled beef onto buns. Top with extra BBQ sauce, red onion, lettuce, and pickles as desired. Serve immediately.
# Expert Advice:
01 -
- The beef becomes impossibly tender after hours of slow roasting, practically shredding itself
- Homemade BBQ sauce transforms everything into something restaurant quality
- Leftovers freeze beautifully and somehow taste even better the next day
02 -
- Dont skip the sear, that brown crust is where all the deep beefy flavor comes from
- Let the beef rest for 10 minutes before shredding, it makes the meat hold onto its juices better
- The beef is done when a fork twists through it like butter, not before
03 -
- If you have time, rub the beef with the spices the night before and let it marinate in the fridge
- Use the leftover cooking liquid to make an incredible beef barley soup the next day